Chicken Samosa (Step by Step)

Ingredients

For Filling

1. Boneless Chicken- 300 gm
2. Onions- 2 nos (finely chopped)
3. Green chillies- 3 nos (finely chopped)
4. Ginger-garlic paste - 1tsp
5. Coriander powder - 4 tsp
6. Turmeric powder- 1/4 tsp
7. Fennel powder - 1 tsp
8. Garam Masala - 1/2 tsp
9. Pepper powder - 2 tsp
10. Curry leaves - 2 springs
11. Salt - as required
12. Coriander leaves - to garnish

For Dough

1. Maida - 2cups
2. Salt- to taste
3. water 
4. Oil

Method

• Add 1/4 tsp of turmeric,1 tsp of coriander,1/2 tsp of pepper powder and salt to the chicken and cook well in a pressure cooker.

•  Donot drain the chicken stock,allow it to thicken and later dry on low flame.

•  Shred the chicken 

• In a pan heat some oil (2 tbsp) and saute onions,green chillies,ginger garlic paste and curry leaves.

•  Add coriander powder(3tsp),and salt.

•  Slowly add the chicken into the masala.

•  Add fennel powder and garam masala.

•  Finally garnish with coriander leaves.

• Your samosa filling is now ready

•  In a bowl, mix flour, oil and salt. Add water slowly and mix until you get a smooth, soft dough. 

•  Divide the dough into equal portions. Dust your work space with enough flour and roll out a circle

•  Cut the circle into half (If you want tiny samosas you can divide it into 4 equal parts).

• Make a cone out of each half. 

•  Fill in the masala.

•  Seal the opening by pressing hard with fingers or knife.

• Heat about two cups of oil in a deep bottomed pan.

•   Fry them in batches of three to four until golden.

•  Serve hot with tomato ketchup.

Prawns pickle

Prawns- 1kg

Turmeric powder -1tsp

Ginger (finely chopped)- 2tbsp

Garlic -4tbsp

Green chillies-5,cut in to 2pieces

Curry leaves-a sprig

Kashmiri chilly powder-2tbsp

Vinegar-3tbsp+more if required

Salt to taste

Oil

Sesame oil (nallenna)

Water  as required

Method 

Step 1:

Wash the prawns we'll and drain the water completely

Cook the prawns along with turmeric powder,chilly powder (1tbsp )

salt  and water

Step 2:

Heat oil in a pan  and deep fry the prawns  till they are golden  and crisp

Drain and keep aside in a bowl

  

Step 3:

In sesame oil ,add ginger ,garlic,green chillies and fry till brown.Add curry leaves and fry it too.Turn off the stove and add chilly powders(remaining 1tbsp ).Take care not to burn it.

Step 4:

Then add the fried prawns to the above mixture(step 3) and combine well

Step 5:

Now add the vinegar and mix it we'll

Prawns pickle ready !!!!!

Beef Cutlet

Beef (minced)  -  2kg

Potato                -1 and half kg

Onion( finely chopped)- 6

Green chillies(finely chopped)- 1/4kg

Ginger(finely chopped)- 3pieces

Garlic(finely chopped)- 5cloves

Garam masala- 2tbspoon

Turmeric powder-1pinch

Pepper powder-2tsp (according to the taste)

Eggs-5

Bread crumbs-as required

Salt to taste

Oil

Water

Method

Step 1: 

 Cook potato until soft, mash it and keep aside

Step 2:

Cook minced beef with  garam masala ,pepper powder and salt

Step 3:

Heat oil in a pan,add onion,green chillies,ginger and garlic.saute  until onion turns golden brown

Step 4:

Reduce the flame to low,add garam

Masala and pepper powder. Sauté l for almost a minute.

Step 5:

Now add cooked beef,mix we'll and sauté for 3 to 4 minutes .adjust salt to taste

Step 6:

Add mashed potato and mix well.let it cool slightly

 Step7:

Divide this into Small balls and flatten it lightly with your fingers

Step 8:

Lightly beat the egg in a bowl

Step 9:

Dip the cutlets in the beaten egg and roll it in the bread crumbs 

Step 10:

Deep fry and serve with tomato ketchup 

Enjoy!!!!!!!

Prawns 65 ( Step by Step)

Ingredients

For marination

1. Prawns - 300 gm
2. Corn Flour - 2 tbsp
3. Chilli powder -1/2 tsp
4. Turmeric powder - 1/4 tsp
5. Fennel Powder - 1/4 tsp
6. Salt - as required

For Sauce

1. Butter- 2 tbsp
2. Yogurt - 1tbsp
3. Green Chillies - 3nos
4. Chilli powder - 1 tspn
5. Salt - to taste
6. Fennel powder - 1/4 tspn
7. Garam masala - a pinch
8. Orange-red colour - a pinch (optional)
9. Curry leaves - a generous bunch

Method 

• Peel the shells and devein the prawns.Clean them thoroughly. 

• Marinate the prawns with cornflour,chilli powder,turmeric,fennel powder and salt.You can use either water or egg white for binding.

•  Leave it for atleast half an  hour in the refrigerator

•  Heat 2 tbsp of oil in a kadai.

• Deep fry the prawns on medium flame for 5-8 mins. 

•  Once done drain the oil and keep it aside.

•  Next we start with the preparation of our chilli sauce.Heat 2 tbsp  of butter in a kadai.
  
•  Add finely chopped green chillies and saute until it looses its original green colour and turn pale.

• Add a handful of curry leaves to this .Saute for 1 min.

•  Add  yogurt and mix well.
  
•  Add chilli powder,fennel powder,garam masala and salt to the above.
  
• Allow everything to mix well on low flame.

•  Slowly transfer the fried prawns into the kadai and mix everything really well.

•  Toss the prawns until the sauce dries up and the prawns absorbs the yogurt .

• Now your Prawn 65 is ready  to be served.

                                       

Crab Masala (Kerala Style) Step by Step

Being a Mallu,my palates are more sensitive to spices...Today lets try a very spicy Kerala Style Crab Masala,which goes well with rice and rotis.I cook them very often,because my hubby just love it......

Ingredients

1. Crab- 1 kg
2. Onions finely chopped- 3 nos
3. Ginger-garlic paste- 1 tbsp
4. Green chillies- 2 nos
5. Chilli powder- 2 tsp
6. Coriander powder- 4 tsp
7. Meat masala - 2  1/2 tbsp (I use eastern meat masala)
8. Turmeric Powder - 1/4 tsp
9. Fennel Powder -1/2 tsp
10. Garam masala- 1/4 tsp
11. Salt - to taste

For tempering

1. Oil-2 tbsp
2. Mustard seeds - 1tsp
3. Shallots-1/2 cup
4. Red chillies -2 nos
5. Curry leaves - 2 springs

For Garnishing

1. Coriander leaves - 1/2 cup (finely chopped)

Method

• Wash the crabs under running water.

• The only toxic part of a crab is the lungs, the feathery cones that line the side of the body. It is important to remove them all. You can throw away the skinny legs too.

• After you do this, scrape out the gooey stuff (trust me it is the real 'taste maker') that is in  the center of the body's two equal solid parts. The greenish stuff is the tomalley, or mustard; it's the liver. You can eat it, and many love this part of the crab.

• Cut them into two equal halves.

• Finely chop the onions,split the green chillies into two halves.Add ginger-garlic paste.

• Heat 2tbsp of oil in a kadai/pressure cooker.Saute the above items well until onions turn tender.

• Take chilli powder,coriander powder,turmeric,meat masala,garam masala and fennel powder in a bowl.

• Add little water and make a thick paste out of it.

• Add this paste to the kadai and leave it to cook for 5mins under low flame.

• Once the powders are cooked add the crab into the cooker/kadai and mix well and cook them until done .

• Once cooked,sprinkle pepper powder and mix everything together .

• For tempering heat some oil in a kadai,sputter mustard seeds,then add shallots,red chillies and curry leaves,saute well for 2 mins.Then transfer it to the vessel containing the crab masala.

 

• Garnish with coriander leaves and serve hot with rice/rotis/paalappams .